Marbled with chocolate and vanilla batters and filled with jam, these cookies represent the best of the Viennese pastry tradition.
Shaped, molded and pressed cookies
Fortune Cookies
You can have a lot of fun writing fortunes for this homemade version of a Chinese restaurant staple.
Whole Wheat Viennese Vanilla Crescents
These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies should sit for at least a week to allow the flavor of the vanilla to develop. They’re worth the wait.
Korean Fried Honey Cakes
These sticky-sweet, hard-crunchy cookies are popular throughout Korea, especially at teatime.
Mandelbrot
The name of this cookie, alternately spelled as mandelbrod, translates to “almond bread” in German and Yiddish. It is a crisp, dry cookie, good for dunking into coffee or tea, and makes a nice breakfast biscuit.